Past’ Asciutta and Pasta in Brodo

PASTA is the name for the infinite variety of forms resulting from working durum wheat-flour and water into an elastic paste or dough. When eggs are incorporated it becomes pasta all’uovo.

Past’asciutta is the name for the many ways of accommodating freshly boiled pasta in an appetizing sauce. The basis of this sauce may be fish, crustaceans, molluscs; flesh, fowl, game; the innards of newly killed lambs; pancetta (salted cuts from the stomach of the pig); a selected mushroom, vegetable or weed; the indispensable tomato; ricotta (ewe’s milk cheese); or olive oil and sliced garlic.